Description
Winemaking
Night harvest at temperatures below 15ºC. Gentle pneumatic pressing with dry ice, followed by natural settling of the must at low temperature. Fermentation at low temperature with indigenous yeasts to reveal the varietal aromas of Sauvignon Blanc without external modifications. Aged on its own fermentation lees for at least 4 months to enhance the wine’s body and character.
Tasting notes
Colour: Pale yellow with greenish and steely reflections
Nose: Aromas of tropical fruit (passion fruit), cut grass, fig leaf, bell pepper, citrus, and minerals
Palate: Great body with long persistence. Fresh, well-integrated acidity. Tropical aftertaste with mineral notes. Fullness and freshness combined with lasting persistence
Type of wine
Young white wine aged on lees
Variety
100% Sauvignon Blanc
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